Colour in Food (PDF)
Improving Quality
(Sprache: Englisch)
Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the visual signals generated by the light on a product. This important collection reviews how colour is...
sofort als Download lieferbar
eBook (pdf)
215.00 €
107 DeutschlandCard Punkte
sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Colour in Food (PDF)“
Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the visual signals generated by the light on a product. This important collection reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food.
Part one looks at colour perception and measurement. Chapter 2 discusses the concept of the total appearance of food, of which colour is one component, and relates this to sensory assessment techniques. The following chapters consider the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part two begins with a review of the chemistry of food colorants. This provides a context for the following chapters which focus on the factors determining colour stability in vegetables, fruits and meat. A final group of chapters then look at colour enhancement of foods from the use of genetic modification to developments in natural colourings.
Colour in food is a standard work on both understanding, measuring and controlling one of the most important quality attributes of any food product.
Part one looks at colour perception and measurement. Chapter 2 discusses the concept of the total appearance of food, of which colour is one component, and relates this to sensory assessment techniques. The following chapters consider the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part two begins with a review of the chemistry of food colorants. This provides a context for the following chapters which focus on the factors determining colour stability in vegetables, fruits and meat. A final group of chapters then look at colour enhancement of foods from the use of genetic modification to developments in natural colourings.
Colour in food is a standard work on both understanding, measuring and controlling one of the most important quality attributes of any food product.
- Reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food
- Considers the principles of instrumental colour measurement, models of colour appearance and perception, colour measurement by colour reflectance, and sorting by colour
- Examines the chemistry of food colorants and focusses on the factors determining colour stability in vegetables, fruits and meat
Autoren-Porträt
Dr Douglas MacDougall retired recently from the University of Reading, where his research concentrated on sensory analysis and the relationship of instrumental colour measurement to the visual colour and appearance of food.
Bibliographische Angaben
- 2002, 392 Seiten, Englisch
- Herausgegeben: D. Macdougall
- Verlag: Elsevier Science & Techn.
- ISBN-10: 1855736675
- ISBN-13: 9781855736672
- Erscheinungsdatum: 16.08.2002
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Größe: 8.29 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Pressezitat
…contains a wealth of valuable information for food technologists, ingredient manufacturers and researchers., Food Science and Technology…a comprehensive review of the subject. …food scientists should have access to it, so persuade your library to buy it., Food Technology in New Zealand
This important collection reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food., Middle East Food
Kommentar zu "Colour in Food"
0 Gebrauchte Artikel zu „Colour in Food“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Colour in Food".
Kommentar verfassen